Best Eggplant Cannelloni With Pine Nut Romesco Sauce Recipes

Eggplant Cannelloni image

Provided by Kristine Subido

Number Of Ingredients 11

1 tablespoon olive oil
4 large shallots, sliced
4 cloves garlic
2 jars (12 ounces each) roasted red peppers, drained
Juice of 1 orange (about 1/2 cup)
2 medium eggplants, cut lengthwise into 1/2-inch slices
Olive oil cooking spray
4 ounces goat cheese
4 kalamata olives, pitted and minced
1 teaspoon capers, chopped
2 tablespoons chopped fresh parsley

Steps:

Heat oil in a medium skillet over medium heat. Cook shallots and garlic until soft, about 1 minute. Reduce heat. Cook until golden, 3 to 5 minutes. Add peppers and juice; bring to a boil. Lower heat; simmer until peppers are soft, about 5 minutes. Cool. Puree in a blender. Pour into a 9" x 13" baking dish. Coat eggplants with cooking spray and broil on a baking sheet until golden on both sides, about 15 minutes. Heat oven to 400°F. Mash cheese, olives, capers and 1 tablespoon of the parsley in a bowl. Place 1 tablespoon of filling at the end of each eggplant slice; roll up. Lay seam side down in dish. Bake 10 to 15 minutes. Top with remaining 1 tablespoon parsley.

Eggplant Cannelloni image

Provided by Robert Irvine : Food Network

Time 2h35m

Yield 6 servings (2 rolls each)

Number Of Ingredients 22

2 medium eggplants, cut into 1/4-inch planks
2 cups buttermilk
4 cups vegetable oil
1 cup eggs
1 cup milk
2 cups all-purpose flour
3/4 to 1 cup goat cheese, divided
12 fresh basil leaves
2 cups Marinara Sauce, recipe follows
1 cup shredded Parmesan
3 tablespoons extra-virgin olive oil
1/4 onion yellow, diced
1/4 cup diced celery
1/4 cup red wine
1 quart red sauce of choice
1 clove garlic, peeled and thinly sliced or minced
1 teaspoon Worcestershire sauce
2 tablespoons minced fresh thyme
1/4 cup dried oregano
1/4 cup roughly chopped fresh basil leaves
2 cups diced tomatoes
Salt and freshly ground black pepper

Steps:

Place the sliced eggplant in a shallow pan with the buttermilk and marinate for 20 minutes.
Preheat the oven to 375 degrees F. Heat the oil in a large saucepan over medium-high heat to 350 degrees F.
Beat the eggs and milk together to make an egg wash. Once the oil is to temperature, dredge the eggplant in the flour, tap off any excess, and then coat with the prepared egg wash. Slip gently into the oil and fry until golden brown, about 2 minutes. Flip and continue to cook the other side until golden brown, 2 to 3 minutes. After frying, remove to paper towels to drain. Repeat the process until all the eggplant has been fried.
Lay the eggplant flat and apply about 1 tablespoon goat cheese to the bottom short edge of the eggplant. Top the goat cheese with 1 basil leaf and roll the eggplant from bottom to top, ensuring the goat cheese and basil stays in the middle of the roll. Place the rolls in a baking dish.
Top the rolls with Marinara Sauce, sprinkle with Parmesan, and bake until the cheese has melted, about 10 minutes.
In a saucepan over medium-high heat, add the oil and heat to the verge of smoking. Add the onions and celery and cook until the onions are translucent. Deglaze the pan with the wine, stir and scrape up any bits, and then add the red sauce and garlic. Reduce the heat and simmer for 20 minutes.
Add the Worcestershire sauce, thyme, oregano, basil, and tomatoes. Season with salt and pepper. Reduce the heat and simmer 1 hour, stirring occasionally.